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Perfect Maple Dijon Spatchcock Turkey for Easy Fall Dinners

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This spatchcock turkey is dry-brined and glazed with a sweet-tangy maple Dijon mixture, roasted until the skin is crackly and caramelized and the meat is juicy. It’s a faster, easier way to get a showstopping turkey perfect for fall gatherings.

Ingredients

Scale
  • 1 whole turkey (10–14 pounds), thawed if frozen
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/3 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 onion, quartered
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 1 lemon, halved

Instructions

  1. Spatchcock the turkey: Place turkey breast-side down on a cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone. Flip turkey over and press down firmly on the breastbone until you hear a crack and the turkey lies flat.
  2. Dry-brine the turkey: Pat turkey completely dry with paper towels. Mix kosher salt, pepper, garlic powder, and onion powder in a small bowl. Sprinkle mixture all over the turkey, including under the skin. Place turkey on a wire rack over a baking sheet and refrigerate uncovered for 8-24 hours.
  3. Make the glaze: About 30 minutes before roasting, combine maple syrup, Dijon mustard, melted butter, apple cider vinegar, minced garlic, thyme, and smoked paprika in a small saucepan. Whisk over medium heat until smooth and simmering. Cook 2-3 minutes until slightly thickened. Remove from heat and let cool. Set aside half for serving.
  4. Preheat and prepare: Remove turkey from fridge 30 minutes before roasting. Preheat oven to 425°F (220°C) with rack in lower third. Stuff cavity with quartered onion, thyme sprigs, bay leaves, and lemon halves. Tuck wing tips under turkey.
  5. Roast the turkey: Brush turkey all over with half the glaze. Roast for 30 minutes. Brush with more glaze and rotate pan. Continue roasting, glazing every 20 minutes, until breast reaches 155°F (68°C) and thigh reaches 170°F (77°C), about 60-90 minutes total. Tent with foil if browning too quickly.
  6. Rest and serve: Transfer turkey to a cutting board and let rest at least 20 minutes before carving. Internal temperature will rise 5-10°F during resting. Carve against the grain and serve with reserved glaze on the side.

Notes

Dry-brining is key for juicy meat and crispy skin. If short on time, season generously and let sit 30 minutes at room temperature. For dairy-free, use coconut oil or plant-based butter. For a lower-sugar option, reduce maple syrup to 1/4 cup and add extra Dijon. Leftover turkey keeps 3-4 days in the fridge or up to 3 months frozen.

Nutrition

Keywords: spatchcock turkey, maple dijon turkey, roasted turkey, thanksgiving turkey, fall dinner, turkey recipe

Find it online: https://zestynora.com/perfect-maple-dijon-spatchcock-turkey-for-easy-fall-dinners/